My wife and sister made cheese today. Sis took the whey home after canning it. I thought I would show it to you. Looks like lemonade, doesn’t it?
I wasn’t involved in the process but it looked pretty straightforward. This is similar to what they did, though they added 1/4 cup of vinegar to 2 gallons of milk to help it curd more. They made both mozzarella and ricotta.
Anybody out there making cheese? Soft cheese or hard?